Reindeer Cookies
Brighten your holiday season with these delightful reindeer cookies, perfect for family baking and festive gatherings.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin
- 1 cookie cutter round
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Decorations
- 24 small pretzels
- 48 candy eyes
- 24 red or brown M&Ms
- 1/2 cup mini chocolate chips
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually add the flour, baking powder, and salt, mixing until a soft dough forms. Chill the dough for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles and place them on a lined baking sheet.
- Arrange two pretzels at the top of each circle for antlers. Add two candy eyes and an M&M for the nose. Use mini chocolate chips to create a smile.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
- Once the cookies are completely cooled, serve them on a festive platter. They make a delightful addition to any holiday gathering.
Storage
- Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag.
Notes
Pro Tips: Ensure the dough is well chilled to make rolling and cutting easier. Use a light dusting of flour on your work surface to prevent sticking. Ingredient Substitutions: Substitute almond extract for vanilla for a different flavor. How to Serve: Pair with hot chocolate or eggnog for a festive treat. Storage & Freshness: Store in an airtight container at room temperature. Make-Ahead Tips: Prepare the dough ahead of time and freeze it for up to a month. Thaw overnight in the refrigerator before using.